Few activities are as ancient and inexorably linked to our humanity as the sharing of food. It needn’t be overly sophisticated or designed to illicit wonder. In fact, most times the simpler the better. In these times we crave food that is comforting, familiar, even fun. We can laugh and tell stories as we nibble tasty morsels, licking sauce from our fingertips and playing “roshambo” for the last crunchy thing.

These spicy cranberry duck wings hit all those notes and then some. Underutilized cuts are transformed into the perfect holiday appetizer. Braising yields meat that is tender and moist, while quick frying results in a crispy coating that would impress even the Colonel. Tossed in a delightfully hot, sweet and tart sauce that invokes memories of Thanksgiving, these wings reach another level still. They are simple to prepare and will make converts out of even the stodgiest of duck naysayers. Try them while crowded around the firepit at duck camp, or save up the season’s harvest for your neighborhood Super Bowl party and become a local legend.

Ingredients

Wings

  • Legs/thighs and drumettes from 6 large ducks
  • Stock (I prefer duck stock, but chicken or beef works)
  • Flour
  • 3 eggs
  • 1 1⁄2 cups milk
  • Salt and pepper to taste
  • Neutral oil for frying (canola, vegetable or peanut)

Sauce

  • 1 can jellied cranberry sauce
  • 1⁄2 cup honey
  • 1⁄2 cup white vinegar
  • 4 small serrano chillies (minced)
  • Zest and juice of 1 orange
  • Salt and pepper to taste

Directions

  1. Liberally season duck with kosher salt and coarse ground pepper. Place in slow cooker and fill with stock to cover meat. Set to high heat and cook until fork tender (not falling off the bone) – about 3 hours.
  2. Make the sauce – combine cranberry sauce, honey, vinegar, 2 serranos, orange zest and juice in a nonreactive pot and simmer on low. Add a dash of salt and pepper, stirring every few minutes until sauce coats the back of a spoon (about 10-15 minutes). Turn off heat. Sauce will thicken as it cools.
  3. When wings are fork tender, remove them from slow cooker.
  4. Beat eggs and milk together in one bowl; add flour to another bowl and season with salt and pepper.
  5. Heat 1 inch of oil in a cast iron pan to 350 degrees.
  6. Dredge duck in flour, then egg wash, then flour again, making sure all meat is thoroughly coated. Gently place into hot oil for 2-3 minutes per side or until golden brown in color. Place meat on layered paper towel.
  7. Warm sauce, then toss wings and sauce together in a large bowl.
  8. Garnish with remaining serranos and a sprinkle of kosher salt. Serve hot.
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